Weekly Eaterhttp://www.staradvertiser.com/columnists/weeklyeater
RSS Feed for Weekly Eateren-usWed, 24 Jul 2013 04:35:28 GMTMoving targethttp://www.staradvertiser.com/columnists/weeklyeater/20121219_Moving_target.html
A few weeks ago I wrote about the un-restaurant, new establishments that defy the rules of traditional restaurants, throwing out even the most basic notions of set menus and set hours.New Eggs 'n Things just as busy as firsthttp://www.staradvertiser.com/columnists/weeklyeater/20121031_New_Eggs_n_Things_just_as_busy_as_first.html
Eggs 'n Things Waikiki has been a beloved institution since it opened in 1974, particularly for a generation of Wave Waikiki patrons who found the late-night breakfast spot perfect for recharging depleted food reserves and sobering up before driving home.Ming's does Shanghai cuisine proudhttp://www.staradvertiser.com/columnists/weeklyeater/20111109_Mings_does_Shanghai_cuisine_proud.html
I heard about Ming's Chinese Restaurant some time ago from a reader who appreciates excellence in unexpected places.With abundant seafood, restaurant lives up to billinghttp://www.staradvertiser.com/columnists/weeklyeater/20110727_With_abundant_seafood_restaurant_lives_up_to_billing.html
Maybe it's because I'd just returned from East Coast escapades that I was searching for ways to keep the post-vacation glow alive, and SHOR American Seafood Grill, the Hyatt Regency's third-floor dining spot, provided ample excuse to kick back and relax in the open air.Restaurant pops open with big flavorhttp://www.staradvertiser.com/columnists/weeklyeater/20110629__Restaurant_pops_open_with_big_flavor.html
In the olden days of journalism, finding an audience was difficult. You had to build a portfolio of clips to convince an editor you were worth publishing.Yataimura jazzes up Shirokiya’s offeringshttp://www.staradvertiser.com/columnists/weeklyeater/20110622_Yataimura_jazzes_up_Shirokiyas_offerings.html
I always liked the options presented to me at Shirokiya’s food court at Ala Moana Center.<br />
If I didn’t know exactly what I wanted, I could always circle the many food stations, eye all the selections and pick up a single bento, tonkatsu sandwich or small entree, combining it with side dishes such as kim chee, sweet potatoes or fried noodles.Sustainability key at deli on pierhttp://www.staradvertiser.com/columnists/weeklyeater/20110615__Sustainability_key_at_deli_on_pier.html
If I hadn't been interested in journalism, I might have considered a career in teaching.Lighter touch distinguishes dim sum gemshttp://www.staradvertiser.com/columnists/weeklyeater/20110608_Lighter_touch_distinguishes_dim_sum_gems.html
There was a time when I could easily name my favorite dim sum restaurant. These days, quality is even across the board, so it's more a matter of cherry-picking the best haunts for your favorite selections. You might go to one place for shrimp dumplings, another for siu mai, another for chive cakes.Regal says, 'Move over, cupcakes'http://www.staradvertiser.com/columnists/weeklyeater/20110601_Regal_says_Move_over_cupcakes.html
Contrary to logic, it rarely pays to lead in business. Sure, it's great to be acknowledged as an original, but consumers generally don't like change and it could take a few years for them to catch up to your innovative ideas.Yielding to chef brings surprise and pleasurehttp://www.staradvertiser.com/columnists/weeklyeater/20110525_Yielding_to_chef_brings_surprise_and_pleasure.html
Control freaks beware. To enter Nanzan GiroGiro is to surrender to the chef and the moment.